Browsing Department of Food Processing Technology by Author "Amegovu, Andrew Kiri"
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Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of Nile perch(Lates niloticus) fillets under chilled storage
Amegovu, Andrew Kiri; Sserunjogi, Mohammed Luyima; Ogwok, Patrick; Makokha, Vincent (Journal of Microbiology, Biotechnology and Food sciences, 2012-11)Degradation products of adenosine nucleotide and total volatile basic nitrogen (TVBN) concentration provide means of ascertaining freshness of commercial fish products. A complementary sensory analysis has also been adopted ...